Street Corn Salad & Quesadillas
Servings
Prep Time
6
people
20
minutes
Cook Time
Passive Time
10
minutes
10
minutes
Servings
Prep Time
6
people
20
minutes
Cook Time
Passive Time
10
minutes
10
minutes
Ingredients
Quesadillas
6
Tortillas
1
Lb.
Monterey Jack Cheese
Salad Dressing
1/4
Cup
mayonnaise
1/2
Teaspoon
Chipotle Powder
1/4
Teaspoon
garlic powder
3
Tablespoons
lime juice
Salt and Pepper to taste
Salad
1
Large Bag
Salad or Mixed Greens
3
Cans
Corn or Roasted Corn
1
Can
black beans
Rinsed
1
Green
bell pepper
Diced
1
Red
bell pepper
Diced
Instructions
Add all the ingredients for the dressing in a mixing bowl, stir well, and set in fridge to cool.
Dice bell peppers, and add to mixing bowl with corn, and rinsed beans. Mix well, set aside.
Warm nonstick pan for quesadillas.
Heat tortillas and add cheese. Fold over and heat to desired crisp or until melted.
Once quesadillas are done, cut into triangles and set aside.
Combine corn mixture with dressing and coat evenly.
Serve a bed of salad greens, add dressed corn, top with cotija cheese, and add quesadilla triangles.